"That's what we in the industry call a unicorn"
Yoshikazu Tanaka, one of the most recognized and skilled craftsmen in the game. His forge is located in Sakai, Japan, where he works with his 2 sons, forging some of the world's best kitchen knives in Aogami (blue steel) and Shirogami (white steel). He is particularly known as the smith behind Konosuke's iconic 'Fujiyama' series.
However, this is his own brand, but the quality is still top notch. He is exceptionally skilled at hardening and it certainly shows in this masterpiece of a knife that he has forged in Shirogami #1 at the core, and an incredibly beautiful and complex damascus cladding.
The now elderly gentleman forges relatively few knives in a day, so his knives have achieved what is called "Unicorn Status", which says a lot about how rare these knives are. We at Foodgear are incredibly proud to have his knives in the range.
The stock is a Japanese WA stock, made of ebony with blond buffalo horn ferrule.
This knife is a gyuto , which is also popularly just called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.
- Yoshikazu Tanaka (Sakai)
- 210mm Gyuto (Chef's Knife)
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Not rust free
- Shirogami #1 (White #1)
- Japanese WA stock made of ebony and buffalo horn
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
